Curried Roasted Root Vegetables
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 127.4
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 56.8 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 4.3 g
- Protein: 2.5 g
IntroductionYummy curried vegetables that roast in the oven, minimal fuss and muss. Yummy curried vegetables that roast in the oven, minimal fuss and muss.
Cauliflower - 1 head
Carrots - 3
Sweet Potatoes - 2 medium or 1 large
Turnips - 1
Celery root - 2 medium or 1 large
Beets - 1 or 2
cumin seed - 1 tsp
coriander seed - 1 tsp
curry powder - 4 tsp
paprika - 3 tsp
red wine - 1/2 cup
red wine or cider vinegar 1/2 cup
olive oil - 1/4 cup
I use a mix of veggies....to make up 12 cups or so. Whatever is on hand is good.
The vegetables are sweet and tangy and can be enjoyed warmed or cold. They freeze well and hold their texture, not getting mushy, what more could you ask?
If you want this a bit hotter, add Sirachi sauce....yum!
Toast the cumin and coriander in a dry pan, grind and mix with the remainder of the dressing ingredients in a bowl and pour over the veggies, stir to coat. Spread the veggies in a large roasting pan or two. Split the remaining dressing proportionately between the pans. You don't want to pile it up too much as you want the veggies to crisp up a bit.
I put the pans in a cold oven and bring up to 425 degrees. I then set the timer for 20 minutes, stir and leave for another 20 minutes or so until the vegetables are done and the liquid has evaporated.
Take out of the oven and remove the veggies to a large bowl Deglaze the pan with a little water (or wine) and pour over the veggies. Stir and enjoy.
Serving Size: Makes 12 - approx 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user ESUSUW.